Easy Pumpkin Cheesecake Muffins (With or Without Chocolate Chips)
Author: Laura
Serves: 12-15
- 2 cups Muffin Mix** or...
- 1½ cups whole grain flour
- ⅓ cup brown sugar or sucanat
- ½ teaspoon baking power
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice*
- 1 egg
- 15-ounces pumpkin puree
- ¼ cup melted butter or coconut oil
- Cheesecake topping:
- 8 ounces softened cream cheese
- 1 egg
- 2 Tablespoons real maple syrup
- ½ teaspoon vanilla extract
- Mix dry ingredients together in a bowl.
- Add egg, pumpkin puree, and melted butter, stirring until ingredients are combined.
- Scoop batter into 12-15 prepared muffin tins.
- Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
- Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
- Sprinkle a few mini chocolate chips on each muffin if you like.
- Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.
Recipe by Heavenly Homemakers at https://www.heavenlyhomemakers.com/easy-pumpkin-cheesecake-muffins-with-or-without-chocolate-chips
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